JP2015142542A - High protein pancake mix - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a high protein pancake mix which can be tasty to eat even when using whey protein, as a protein source.SOLUTION: Whey protein and wheat protein are used as protein sources, and inulin and corn starch are blended, for making a pancake excellent in flavor, texture and appearance. In addition, by adding butter milk powder, a powder odor and a protein odor are improved and rich flavor of milk can be obtained.

Description

  The present invention relates to a pancake mix highly containing protein (hereinafter referred to as “high protein pancake mix”), and more particularly to a high protein hot cake mix using whey protein as a protein source.

In recent years, for dietary supplements with increased protein content for medical purposes such as treatment of patients with illness, convalescence and anorexia or elderly people, and athletes or those who care about health such as diet Demand is increasing.
Conventionally, as such high protein dietary supplements, a type in which powder is dissolved in a liquid and drinks has been the mainstream, and this type of food is not only delicious, although it is not only ingested but also improved. There are also solid food products such as foods that are formed into a bar shape, but this type of food is hard and unfavorable.

  Pancakes (hot cakes) are one of the favorite foods that have a soft texture and can be eaten deliciously. Pancake is a kind of confectionery that can be easily baked on a frying pan by mixing flour, milk or water, sugar, eggs, swelling agents, etc. Mixed pancake mixes (hot cake mixes) are commercially available and are preferred foods because of their ease of cooking. However, conventional pancake mixes are mainly made of sugar and have not yet been fully developed as health supplements that efficiently consume protein.

On the other hand, a variety of proteins are used in health supplements that consume protein efficiently. Among them, whey protein (whey protein), a kind of milk protein contained in milk, absorbs very quickly. It is expected to be used as a protein source in high protein dietary supplements because it is a material for body tissues such as muscles.
For example, as a health supplement using this whey protein, intense exercise, sports drink for strengthening muscle (Patent Document 1), bar food (Patent Document 2), high protein Gerrard (Patent Document 3), or Liquid nutritional supplements (Patent Document 4) that can be used for medical purposes have also been proposed.

Special table 2003-500036 gazette Special table 2009-504765 gazette Japanese translation of PCT publication No. 2013-512661 Special table 2012-005482 gazette

Since the aforementioned whey protein is produced as a by-product during cheese manufacture and has a sufficient supply amount, the present inventors examined the use of whey protein as a protein source in a pancake mix. .
However, when whey protein is used as a protein source, if its content increases, it becomes difficult to obtain a sufficient degree of expansion when baked, and a flavor and texture as a pancake. Specifically, there is a drawback that graininess, salty taste, gummy, protein odor becomes strong. Moreover, it became clear that there was a problem in that the bonding (bonding) of the dough was weak and cracked when firing and turning over.

  The present invention has been made in order to solve the above-mentioned problem. A high protein pancake mix that can be eaten deliciously and can be stored for a long period of time at room temperature even when whey protein is used as a protein source. It is intended to provide.

  As a result of intensive studies to solve the above problems, the present inventors have found that the above problems can be solved by using a specific protein and a specific compound together with whey protein as a protein source. Obtained. That is, as a result of examining the protein that can improve the degree of expansion when baked, the ease of baking, the flavor as a pancake, and the texture when used by the whey protein, the present inventors have found that among various proteins. In particular, it was found that wheat protein is preferable. In addition, as a result of examining to improve further flavor, texture, etc. when using whey protein and wheat protein, by blending inulin as dietary fiber, corn starch, buttermilk powder in a certain range, It has been found that it can be improved.

The present invention has been completed based on these findings, and is as follows.
[1] A protein pancake mix characterized by using whey protein and wheat protein as a protein source and blending inulin and corn starch.
[2] The high protein pancake mix according to [1], wherein the content of the whey protein is 10% by mass or more and less than 20% by mass.
[3] The high protein pancake mix according to [1] or [2], wherein the inulin content is 7% by mass or more and less than 20% by mass.
[4] The high protein pancake mix according to any one of [1] to [3], wherein the content of the corn starch is 10% by mass or more and less than 20% by mass.
[5] The high protein pancake mix according to any one of [1] to [4], further comprising 3 to 7% by mass of buttermilk powder.

The pancake mix of the present invention is excellent in masking of raw material odor, flavor, texture and appearance by baking with a pan or the like by adding water or milk, eggs, etc., and mixing evenly at the time of baking. It is possible to make a pancake with good processing characteristics.
In addition, the pancake mix of the present invention contains a large amount of protein and dietary fiber, and the amount of sugar can be kept low, so that not only athletes but also diets, dietary restrictions, or nutrition for the elderly It can be a food used for assistance.

The pancake mix of the present invention is characterized in that whey protein and wheat protein are used as a protein source and inulin and corn starch are blended.
Hereinafter, it describes in order about the compounding material in the pancake mix of this invention.

As a protein source in the pancake mix of the present invention, whey protein and wheat protein are used.
That is, the present inventors have studied various proteins as a protein source to be used with whey protein. In particular, by using wheat protein, hardening and flavor reduction during baking are solved, and it is easy to make. A delicious pancake can be obtained. When soy protein is used, there are problems such as “decrease in flavor”, “blue odor”, “smoothness is reduced, and physical properties of the dough before baking are hardened”.
In the present invention, as a high-protein pancake mix, the amount of protein source is preferably as much as possible, and preferably 70% by mass or more of the whole.
Of these, it is preferable that the whey protein is as much as possible. However, if it exceeds 20% by mass, it is easy to burn, the degree of expansion is reduced, and the texture, salty taste, and sashimi appear. There is a problem that it becomes weak and cannot be turned over during firing. For this reason, the blending amount of whey protein is more preferably 10% by mass or more and 16% by mass or less.

The carbohydrate normally contained in the pancake mix as a favorite is a sugar such as wheat and sugar, but in the present invention, inulin which is a dietary fiber is used. Inulin is a group of polysaccharides produced by various plants in nature and is a kind of carbohydrate, a polymer of fructose.
In the present invention, particularly by using inulin, the pancake is given a texture and flavor such as a preferable fat feeling and body feeling due to its texture similar to that of fat, and has a masking effect on raw material odor. These effects cannot be obtained when other dietary fibers such as wheat dietary fiber or starch breakdown products are used. That is, when wheat dietary fiber is used in place of inulin, it becomes sticky and does not give a preferable texture as pancake, and when it is replaced with a starch breakdown product, the contents remain baked in a liquid state. .

  In the present invention, the content of inulin in the pancake mix is 7% by mass or more and less than 20% by mass, preferably 7% by mass or more and less than 18% by mass. When it is used in an amount of 20% by mass or more, it becomes easy to burn.

  Moreover, in this invention, the improvement of mouthfeel and flavor is obtained by using corn starch which is a starch made from corn 10 mass% or more and less than 20 mass%, Preferably it is 16 mass% or less.

  In the present invention, by adding 3 to 7% by mass of buttermilk powder, the powdery odor and protein odor are improved, and the richness of the milk is imparted to make it delicious.

The pancake mix of the present invention is added with a swelling agent (so-called baking powder) that is also blended in a normal pancake mix, salt, and flavor.
Furthermore, in the pancake mix of the present invention, sweeteners are added in place of ordinary sugar, and if necessary, trace components such as vitamins, minerals, polyphenols, flavonoids, butter, butter, vanilla, It is preferable to add milk, eggs and the like.

  EXAMPLES Hereinafter, although this invention is demonstrated using an Example and a comparative example, this invention is not limited at all by these.

Example 1
・ Whey protein 12.00% by mass
・ Wheat protein 58.00 mass%
・ Inulin 10.00% by mass
・ Corn starch 11.26% by mass
・ Buttermilk powder 5.00% by mass
・ Expansion agent 1.50% by mass
・ Flavor 1.00% by mass
・ Vitamin premix 0.54% by mass
・ Salt 0.50% by mass
・ High-intensity sweetener 0.20% by mass
Total 100.00% by mass

  After mixing the above ingredients, mix 56g at a time with 1/2 cup of water (100ml), 1 egg (about 50g) and 5g of salad oil. It was.

(Examples 2 and 3 and comparative examples)
Cooking was performed in the same manner as in Example 1 except that the mixing of the raw materials was changed as shown in [Table 1] below.

<Criteria for sensory evaluation and evaluation method>
Using the pancakes of each of the examples and comparative examples after cooking, “preference for masking raw material odor”, “preference for overall flavor”, “expansion degree of cross-sectional composition after baking”, “texture” Based on the following criteria, sensory evaluation was performed by 10 panelists, with each item having a maximum of 10 points. The total number of people who scored 7 or more for each item was selected, and those with a total score of 30 or more for all items were selected.
The results obtained from each example and comparative example are shown in Table 1.

When soybean protein is used instead of wheat protein (see Comparative Example 1), there are problems such as “decrease in flavor”, “blue odor”, “smoothness is reduced, and dough physical properties before baking are hardened”. It was.
Moreover, when inulin was changed into the starch decomposition product (refer to Comparative Example 2), the contents remained burned while being in a liquid state. Moreover, when inulin was changed into wheat dietary fiber (see Comparative Examples 3 and 4), it became sticky and did not provide a preferable texture as pancake.
Moreover, when whey protein exceeded 20 mass% (refer the comparative example 5), sufficient expansion | swelling degree at the time of baking, the flavor as a pancake, and texture became difficult to be obtained.
Moreover, when not blending inulin and other dietary fibers (see Comparative Example 6), the texture of pancakes deteriorated.
Further, when corn starch was not used (see Comparative Example 7), the smoothness was lowered and the evaluation of “preference for appearance” was lowered.

Criteria of “preference for masking raw material odor” (1) Suppressing raw material odor with unique odor (2) Suppressing off-flavor generated by firing

Criteria of “preference for overall flavor” (1) The taste is not savory (2) The flavor weakens the mixed vitamin odor

Standard of “expansion degree of cross-sectional composition after firing” (1) Thickness is measured and compared with standard test product (2) Bubble texture of cross section is aligned

Criteria for “preference for texture” (1) Good melting in mouth (2) Soft feeling when eating

Criteria of “preference for appearance” (1) Not burnt (2) No missing or cracked surface

Claims (5)

  A high protein pancake mix characterized by using whey protein and wheat protein as a protein source and blending inulin and corn starch.   2. The high protein pancake mix according to claim 1, wherein the content of the whey protein is 10% by mass or more and less than 20% by mass.   3. The high protein pancake mix according to claim 1, wherein the inulin content is 7% by mass or more and less than 20% by mass.   4. The high protein pancake mix according to claim 1, wherein the content of the corn starch is 10% by mass or more and less than 20% by mass.   Furthermore, 3-7 mass% of buttermilk powder was mix | blended, The high protein pancake mix of any one of Claims 1-4 characterized by the above-mentioned.